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Journals and Conferences
The aim of this study was to find the optimum extrusion process conditions for texturized soybean meal as a meat analogue for food formulations using genetic algorithm. The defatted soybean meal was replaced with whole soybean meal at 10% and extruded in the temperature range of 150-200 °C, screw speed of 270-300 rpm and 20-25% feed moisture content based… (More)